There’s nothing quite like a vibrant, refreshing bowl of Cucumber Pasta Salad to brighten up any summer table! Crisp cucumbers, juicy tomatoes, and a tangy, herb-laced dressing come together in perfect harmony with tender pasta. This is the salad you’ll crave for picnics, potlucks, or anytime you need a quick, colorful side dish that absolutely everyone will love.
Why You’ll Love This Recipe
- Ultra-Fresh Flavor: Crisp cucumber and zippy lemon-dill dressing make every bite of this Cucumber Pasta Salad irresistibly fresh and lively.
- Quick & Easy Prep: It comes together in about 25 minutes with minimal fuss—no fancy equipment, no complicated steps!
- Perfect for Any Occasion: This salad works beautifully for lunches, BBQs, backyard gatherings, or even as a light weekday dinner.
- Highly Customizable: The base recipe is a blank canvas for your favorite veggies, herbs, or proteins—make it your own!
Ingredients You’ll Need
One of the best things about Cucumber Pasta Salad is how a handful of simple, everyday ingredients join together to create something so outrageously delicious! Each one brings a little something special to the party, from crunch and color to creamy tang.
- Dry pasta (3 cups, bowtie or your favorite shape): Pasta provides the perfect backdrop for soaking up all the tasty dressing and juicy vegetables. Use any shape you love—bowtie, rotini, or penne are all wonderful choices.
- English cucumber: The hero of the dish! English cucumbers are extra-crisp with thin, edible skin and virtually no seeds—no need to peel or de-seed, just chop and toss.
- Grape tomatoes (1 cup, halved): These sweet, juicy gems burst with flavor and add gorgeous pops of color.
- Red onion (1/4 cup, diced): For a little bite and vibrant color. Dice it finely so every forkful gets that lovely, mild crunch.
- Mayonnaise (1/2 cup): The base of the creamy dressing that ties everything together. Feel free to substitute with Miracle Whip if you like a slightly sweeter touch!
- Lemon juice (1 tablespoon): Adds brightness and lifts the flavors. Freshly squeezed is best for that zingy citrus note.
- Fresh dill (1–2 tablespoons, minced): An absolute must for that classic, herby flavor—dried dill also works if that’s what you have on hand.
- Salt & pepper (1/2 tsp salt and 1/4 tsp pepper): Essential for seasoning and balancing all the other ingredients.
Variations
This Cucumber Pasta Salad is endlessly versatile, so don’t be afraid to play! Whether you want to switch up the herbs, toss in extra veggies, or make it suit your dietary needs, there are so many easy ways to make it uniquely yours.
- Try a different pasta: Use rotini, fusilli, shells, or gluten-free pasta to suit your taste or needs—just cook according to package directions.
- Add more veggies: Diced bell peppers, creamy avocado chunks, or fresh baby spinach fold in beautifully and bring even more color and crunch to the table.
- Switch up the herbs: Sub in fresh basil for a Mediterranean twist, or try parsley for a milder, earthier flavor.
- Lighten up the dressing: Swap half the mayo for Greek yogurt for extra tang and a protein boost.
- Give it some kick: Add a pinch of red pepper flakes or a handful of crumbled feta cheese for bonus flavor and zest!
How to Make Cucumber Pasta Salad
Step 1: Boil the Pasta
Start by boiling your favorite pasta according to the package instructions. I love bowtie pasta for this salad, but anything bite-sized works! Make sure to cook it until just al dente, then drain immediately and give it a generous rinse under cold water—this stops the cooking and keeps the noodles perfectly firm and cool.
Step 2: Chop the Veggies
While the pasta cooks, grab your English cucumber, tomatoes, and red onion. Give them all a quick wash, then chop them into bite-sized pieces. I like to halve the grape tomatoes and dice the onion nice and small so every forkful is balanced and colorful!
Step 3: Whisk the Creamy Dill Dressing
In a small mixing bowl, combine mayonnaise, lemon juice, the minced fresh dill, salt, and pepper. Whisk until smooth and creamy. The scent of the dill and lemon together is absolutely dreamy at this step—it’s the heart of what makes this Cucumber Pasta Salad so special!
Step 4: Combine and Toss
Add your cooled pasta, chopped veggies, and dressing to a big mixing bowl. Gently toss until everything is evenly coated and those beautiful colors shine through. Top with a little more fresh dill and cracked black pepper if you’re feeling fancy!
Pro Tips for Making Cucumber Pasta Salad
- Super-Chilled Noodles: Rinsing your pasta under very cold water not only stops the cooking but ensures the Cucumber Pasta Salad stays crisp and cool from the start.
- Herb Swap Secrets: If you’re out of fresh dill, substitute with 1 teaspoon dried dill or swap in equal amounts of fresh basil for a different but equally delicious twist.
- Make Ahead Magic: Assemble the salad up to a day in advance, but wait to add any extra delicate herbs or avocado until just before serving for best texture and flavor.
- Dressing Distribution: Toss the salad just before serving so every piece is evenly coated—if it sits, give it a quick stir to refresh the flavors.
How to Serve Cucumber Pasta Salad
Garnishes
For extra flair, top your Cucumber Pasta Salad with a few extra sprigs of fresh dill or a generous grind of black pepper. Thin lemon slices or crumbled feta cheese also make beautiful—and tasty—finishing touches!
Side Dishes
This salad is a superstar sidekick for grilled chicken, burgers, barbecue, or veggie kebabs. It pairs especially well with anything hot off the grill or alongside your favorite picnic sandwiches, making your meal feel instantly more festive.
Creative Ways to Present
Spoon your Cucumber Pasta Salad into mason jars for a cute picnic presentation, or arrange individual portions on lettuce cups for an elegant brunch spread. Serving a crowd? Pile it high on a colorful platter and let those vibrant veggies shine!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It will stay fresh and crisp for up to 3 days, though you might want to give it a quick stir and a sprinkle of extra dill before serving again.
Freezing
Sadly, this Cucumber Pasta Salad doesn’t stand up well to freezing—the creamy dressing and fresh veggies lose their texture once thawed. It’s truly at its best when enjoyed fresh or stored for just a few days in the fridge.
Reheating
This is a salad best served cold, straight from the refrigerator! No reheating necessary—if it’s been chilling for a while, just let it sit out for about 10 minutes to take the chill off before serving.
FAQs
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Can I make Cucumber Pasta Salad ahead of time?
Absolutely! Feel free to prep the whole salad up to 24 hours in advance. Just keep it covered in the fridge and wait to add more delicate ingredients (like avocado or extra fresh herbs) until right before serving for the freshest flavor and texture.
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What type of pasta works best for this salad?
Short, sturdy shapes like bowtie (farfalle), rotini, or penne are perfect. They hold up well to the creamy dressing and mix easily with chopped veggies. Feel free to use gluten-free pasta if needed.
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How can I make this salad lighter or dairy-free?
For a lighter version, try swapping half the mayo with plain Greek yogurt. To keep it dairy-free, just be sure your mayo is plant-based and avoid adding cheese as a garnish.
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Can I use regular cucumbers instead of English cucumbers?
Yes, regular cucumbers will work just fine! If their skin is thick or waxy, you may want to peel them, and scoop out any large seeds for the best texture in your salad.
Final Thoughts
There’s something truly magical about a bowl of Cucumber Pasta Salad—cool, crisp, creamy, and endlessly customizable. I hope you’ll give it a try and find yourself reaching for it again and again, whether you’re feeding a crowd or just treating yourself on a sunny afternoon. Dig in and enjoy every refreshing bite!
Print
Cucumber Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Cucumber Pasta Salad is a delightful blend of tender pasta, crisp cucumbers, juicy tomatoes, and zesty red onions, all tossed in a creamy mayo dressing with a hint of fresh dill and lemon. It’s a perfect side dish for picnics, potlucks, or any summer gathering.
Ingredients
Pasta:
- 3 cups dry pasta (such as bowtie)
Vegetables:
- 1 English cucumber
- 1 cup halved grape tomatoes
- 1/4 cup diced red onion
Dressing:
- 1/2 cup mayo
- 1 tablespoon lemon juice
- 1–2 tablespoons fresh minced dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Boil the pasta: Cook pasta according to package instructions, then drain and rinse under cold water.
- Prepare the vegetables: Chop cucumbers, tomatoes, and red onion to desired size.
- Make the dressing: In a small bowl, mix mayo, lemon juice, dill, salt, and pepper.
- Combine everything: Toss cooled pasta with vegetables and dressing. Mix well.
- Serve: Garnish with extra dill and cracked pepper, if desired.
Notes
- Recipe variations:
- Use any type of pasta
- Add avocado, bell peppers, and/or fresh spinach
- Substitute fresh basil for dill
- Use Miracle Whip instead of mayo
- Substitute dried dill for fresh
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
